Chop ginger, garlic, onions, tomatoes, and green bell peppers. Slice green chilies.

Set aside curry leaves and all the seeds/dals (chana dal, urad dal, mustard seeds, cumin seeds).

Heat up a nonstick pan on medium heat, and add oil.

Add chana dal first and cook for 15 seconds since they take longer to cook. Then follow it up with urad dal, cumin seeds, and mustard seeds. Saute for another 45 seconds or so.

Add turmeric and cook for 30 seconds.

Now add curry leaves and green chilies. Saute for a minute.

Add ginger and garlic. Saute for another minute

Now add red onions. Season with salt. Cook for 3-5 minutes until the onions are golden (not browned).

Add tomatoes and season with salt. Stir.

Cover and cook on low heat for 4 minutes.

Once the tomatoes are cooked down and have a paste-like consistency, add your spices - coriander powder, red chili powder, and cumin powder. Just cook for 15 seconds so the spices don't burn.

Add green bell pepper and salt.

Stir.

Cover and cook for 10-12 minutes on low-medium heat.

Add water - this is optional, but I like my capsicum kura slightly runny so I can enjoy it with rice.

Cook down for a minute. Add garam masala, stir, and turn off the stove. Let the flavors marry together for 15 minutes before serving.